• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

莲藕多糖-酚复合物：相互作用、结构、抗氧化及抗炎活性

Lotus Root Polysaccharide-Phenol Complexes: Interaction, Structure, Antioxidant, and Anti-Inflammatory Activities.

作者信息

Peng Kaidi, Li Yin, Sun Ying, Xu Wei, Wang Hongxun, Zhang Rui, Yi Yang

机构信息

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Hubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou 434000, China.

出版信息

Foods. 2023 Jan 28;12(3):577. doi: 10.3390/foods12030577.

DOI:10.3390/foods12030577
PMID:36766107
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9914407/
Abstract

This research aimed to explore the interaction between lotus root polysaccharides (LRPs) and phenolic compounds, and to study the effects of phenolic binding on the structural and functional properties of LRPs. The influences of pH, temperature, and NaCl and phenol concentration on the binding ratio of gallic acid (GA)/epigallocatechin (EGC) to LRPs were evaluated. LRP-GA/EGC complexes with different phenolic binding amounts were then prepared and characterized via ultraviolet-visible (UV-Vis) and Fourier-transform infrared (FTIR) spectroscopy, and average molecular weight (MW) measurements. The results suggest that hydrogen bonds contributed to the binding of GA/EGC and LRPs. The phenolic binding led to significant changes in the structure and MW of LRPs. Moreover, antioxidant activity and the macrophage-stimulating effect of LRPs were improved after binding with GA/EGC, depending on the binding amount and type of polyphenol. Interestingly, LRP-GA/EGC complexes with polyphenol binding amounts of 105.4 mg/g and 50.71 mg/g, respectively, showed better stimulation effects on the anti-inflammatory cytokine IL10 secretion of macrophages when compared to LRPs. These results show the great potential of phenolic binding to be applied to improve the structure and functional activity of LRPs.

摘要

本研究旨在探究莲藕多糖（LRPs）与酚类化合物之间的相互作用，并研究酚类结合对LRPs结构和功能特性的影响。评估了pH、温度、NaCl和酚浓度对没食子酸（GA）/表没食子儿茶素（EGC）与LRPs结合率的影响。然后制备了具有不同酚类结合量的LRP-GA/EGC复合物，并通过紫外可见（UV-Vis）光谱、傅里叶变换红外（FTIR）光谱和平均分子量（MW）测量对其进行表征。结果表明，氢键有助于GA/EGC与LRPs的结合。酚类结合导致LRPs的结构和分子量发生显著变化。此外，与GA/EGC结合后，LRPs的抗氧化活性和巨噬细胞刺激作用得到改善，这取决于多酚的结合量和类型。有趣的是，与LRPs相比，多酚结合量分别为105.4 mg/g和50.71 mg/g的LRP-GA/EGC复合物对巨噬细胞抗炎细胞因子IL10分泌的刺激作用更好。这些结果表明酚类结合在改善LRPs结构和功能活性方面具有巨大潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/2646fe7ba227/foods-12-00577-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/db92567a1cbd/foods-12-00577-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/d429627e4171/foods-12-00577-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/4db0740770be/foods-12-00577-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/914f14a46eef/foods-12-00577-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/e0ff698b181c/foods-12-00577-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/5fe8810c2fb0/foods-12-00577-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/bd44fe596e1a/foods-12-00577-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/2646fe7ba227/foods-12-00577-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/db92567a1cbd/foods-12-00577-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/d429627e4171/foods-12-00577-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/4db0740770be/foods-12-00577-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/914f14a46eef/foods-12-00577-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/e0ff698b181c/foods-12-00577-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/5fe8810c2fb0/foods-12-00577-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/bd44fe596e1a/foods-12-00577-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2c4e/9914407/2646fe7ba227/foods-12-00577-g008.jpg

相似文献

1
Lotus Root Polysaccharide-Phenol Complexes: Interaction, Structure, Antioxidant, and Anti-Inflammatory Activities.莲藕多糖-酚复合物：相互作用、结构、抗氧化及抗炎活性
Foods. 2023 Jan 28;12(3):577. doi: 10.3390/foods12030577.
2
Comprehensive characterization of lotus root polysaccharide-phenol complexes.莲藕多糖-酚复合物的综合表征。
Food Chem. 2022 Jan 1;366:130693. doi: 10.1016/j.foodchem.2021.130693. Epub 2021 Jul 24.
3
Physicochemical and Functional Changes in Lotus Root Polysaccharide Associated with Noncovalent Binding of Polyphenols.莲藕多糖与多酚非共价结合相关的物理化学及功能变化
Foods. 2023 Mar 1;12(5):1049. doi: 10.3390/foods12051049.
4
Fingerprint profiling of polysaccharides from different parts of lotus root varieties.不同莲藕品种不同部位多糖的指纹图谱分析
RSC Adv. 2018 May 4;8(30):16574-16584. doi: 10.1039/c8ra01104d. eCollection 2018 May 3.
5
Structural and biological properties of polysaccharides from lotus root.莲藕多糖的结构和生物学特性。
Int J Biol Macromol. 2019 Jun 1;130:454-461. doi: 10.1016/j.ijbiomac.2019.02.146. Epub 2019 Feb 25.
6
Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification.莲藕中的可溶性膳食纤维和多酚复合物：制备、相互作用和鉴定。
Food Chem. 2020 Jun 1;314:126219. doi: 10.1016/j.foodchem.2020.126219. Epub 2020 Jan 17.
7
Activity diversity structure-activity relationship of polysaccharides from lotus root varieties.莲藕品种多糖的活性多样性构效关系。
Carbohydr Polym. 2018 Jun 15;190:67-76. doi: 10.1016/j.carbpol.2017.11.090. Epub 2017 Nov 26.
8
Isolation, structural features, rheological properties and bioactivities of polysaccharides from Lignosus rhinocerotis: A review.从红栓菌中提取多糖的分离、结构特征、流变性和生物活性：综述。
Int J Biol Macromol. 2023 Jul 1;242(Pt 1):124818. doi: 10.1016/j.ijbiomac.2023.124818. Epub 2023 May 11.
9
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction.乳清蛋白分离物-多酚通过非共价相互作用形成的复合物的构象变化和功能特性。
Food Chem. 2021 Dec 1;364:129622. doi: 10.1016/j.foodchem.2021.129622. Epub 2021 Mar 19.
10
Noncovalent Interaction of Lactoferrin with Epicatechin and Epigallocatechin: Focus on Fluorescence Quenching and Antioxidant Properties.乳铁蛋白与表儿茶素和表没食子儿茶素的非共价相互作用：聚焦于荧光猝灭和抗氧化特性。
ACS Omega. 2023 Oct 25;8(44):41844-41854. doi: 10.1021/acsomega.3c06560. eCollection 2023 Nov 7.

引用本文的文献

1
Bifunctional Systems of Leaves Extract-Oligosaccharides with Prebiotic and Antidiabetic Benefits.具有益生元和抗糖尿病益处的叶提取物 - 低聚糖双功能系统。
Molecules. 2025 Aug 8;30(16):3327. doi: 10.3390/molecules30163327.
2
Preparation Optimization and Antioxidant Properties of the -Glucan and Ferulic Acid/Quercetin Complex from Highland Barley ( var. ).青稞（品种）β-葡聚糖与阿魏酸/槲皮素复合物的制备优化及抗氧化性能
Foods. 2025 Aug 1;14(15):2712. doi: 10.3390/foods14152712.
3
Enhanced oral bioavailability of two Cistanche polysaccharides in acteoside: an in-depth analysis of intestinal flora, short-chain fatty acids, and pharmacokinetic regulation.

本文引用的文献

1
Physical, Mechanical and Biological Properties of Phenolic Acid-Grafted Soluble Soybean Polysaccharide Films.酚酸接枝可溶性大豆多糖薄膜的物理、机械和生物学性质
Foods. 2022 Nov 21;11(22):3747. doi: 10.3390/foods11223747.
2
Fingerprint profiling of polysaccharides from different parts of lotus root varieties.不同莲藕品种不同部位多糖的指纹图谱分析
RSC Adv. 2018 May 4;8(30):16574-16584. doi: 10.1039/c8ra01104d. eCollection 2018 May 3.
3
Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate.
肉苁蓉两种多糖苷增强梓醇的口服生物利用度：肠道菌群、短链脂肪酸及药代动力学调控的深入分析
Front Nutr. 2025 May 2;12:1509734. doi: 10.3389/fnut.2025.1509734. eCollection 2025.
4
The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties.二氢杨梅素（DMY）对大豆分离蛋白/菊粉/二氢杨梅素相互作用机制的影响：结构、界面及功能特性
Foods. 2024 Oct 30;13(21):3488. doi: 10.3390/foods13213488.
没食子酸表儿茶素、表儿茶素没食子酸酯、表没食子儿茶素和表没食子儿茶素没食子酸酯接枝二醛淀粉的结构、稳定性和抗氧化活性。
J Sci Food Agric. 2022 Nov;102(14):6373-6386. doi: 10.1002/jsfa.12003. Epub 2022 May 24.
4
Absorption Spectra and the Electronic Structure of Gallic Acid in Water at Different pH: Experimental Data and Theoretical Cluster Models.不同pH值下水中没食子酸的吸收光谱与电子结构：实验数据与理论团簇模型
J Phys Chem A. 2022 Jan 20;126(2):190-197. doi: 10.1021/acs.jpca.1c07333. Epub 2022 Jan 6.
5
Influence of polysaccharide concentration on polyphenol-polysaccharide interactions.多糖浓度对多酚-多糖相互作用的影响。
Carbohydr Polym. 2021 Nov 15;274:118670. doi: 10.1016/j.carbpol.2021.118670. Epub 2021 Sep 15.
6
Comprehensive characterization of lotus root polysaccharide-phenol complexes.莲藕多糖-酚复合物的综合表征。
Food Chem. 2022 Jan 1;366:130693. doi: 10.1016/j.foodchem.2021.130693. Epub 2021 Jul 24.
7
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion.乳清蛋白与酚类化合物的络合作用：对体外消化前后抗氧化能力的影响
Food Res Int. 2020 Jul;133:109104. doi: 10.1016/j.foodres.2020.109104. Epub 2020 Feb 17.
8
Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification.莲藕中的可溶性膳食纤维和多酚复合物：制备、相互作用和鉴定。
Food Chem. 2020 Jun 1;314:126219. doi: 10.1016/j.foodchem.2020.126219. Epub 2020 Jan 17.
9
Structural characterization and antioxidant activity of polysaccharide from four auriculariales.四种木耳属真菌多糖的结构特征及抗氧化活性研究。
Carbohydr Polym. 2020 Feb 1;229:115407. doi: 10.1016/j.carbpol.2019.115407. Epub 2019 Oct 5.
10
Vibrational (FT-IR, Raman) analysis of tea catechins based on both theoretical calculations and experiments.基于理论计算和实验的茶儿茶素的振动（FT-IR、拉曼）分析。
Biophys Chem. 2020 Jan;256:106282. doi: 10.1016/j.bpc.2019.106282. Epub 2019 Nov 14.